Russian Potato Salad
photo by threeovens
- Ready In:
- 1 1⁄4 lbs potatoes, peeled, boiled and cubed
- 2 eggs, hard boiled
- 6 ounces cocktail franks (or other similar)
- 1 large sour dill pickles, cut into small dice or 2 tablespoons sour dill pickle relish, drained
- 1⁄2 cup fresh peas or 1 cup frozen peas, cooked if desired
- 1 medium onion, finely chopped
- 1 large carrots, diced or 1/2 cup diced frozen carrot, cooked if desired
- 1 tablespoon capers, drained
- 3⁄4 cup mayonnaise
- 1⁄4 cup sour cream
- 1 tablespoon prepared mustard, Dijon preferred
- 2 teaspoons fresh lemon juice
- salt & freshly ground black pepper
- 1⁄2 teaspoon dried dill (optional for garnish) or 1 teaspoon snipped fresh dill (optional for garnish)
- boston lettuce leaf, washed and dried (optional for serving)
- 3 ripe black olives, cut in half (optional for garnish)
- parsley sprig (optional for garnish)
- 1 large ripe tomatoes, cut into small wedges (optional for garnish)
- paprika (optional for garnish)
- Boil potatoes in water until tender, about 20 minutes; let cool.
- During last 10 minutes drop in eggs; add cocktail franks for last 5 minutes or so, drain and let cool.
- Do not forget to shock the eggs with cold or ice water, or you'll never get the shells off; separate egg whites from yolks, mash yolks, chop 1 egg white and thinly slice other for garnish if desired.
- In a large bowl, combine potatoes, franks (leave whole or chop), dill pickle, peas, onion, carrot, capers and chopped egg white.
- In a smaller bowl, combine mayonnaise, sour cream, mustard, lemon juice, and mashed egg yolks; season with salt and pepper to taste.
- Gently combine dressing with potato mixture and chill until serving time.
- If desired, serve on a bed of lettuce, surrounded by black olives, tomatoes, and egg white slices; sprinkle with fresh or dried dill, fresh parsley, and paprika, or any combination you like.
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